<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"
    "http://www.w3.org/TR/html4/loose.dtd">
<html>
<head>
  <meta http-equiv="Content-Type" content="text/html; charset=utf-8">
  <meta http-equiv="Content-Language" content="en">
  <title xml:lang="en">Pecan-Molasses Toffee</title>
  <link rel="stylesheet" href="recipe.css"/>
</head>
<body>
<h1>Pecan-Molasses Toffee</h1>
<table class="recipe">
<tr>
  <td>1&#188; c (315 g) unsalted butter</td>
  <td>melt</td>
  <td rowspan="5">dissolve</td>
  <td rowspan="5">cook</td>
  <td rowspan="7">stir</td>
  <td rowspan="8">sprinkle</td>
  <td rowspan="8">smooth</td>
  <td rowspan="9">sprinkle</td>
  <td rowspan="9">refrigerate</td>
  <td rowspan="9">break</td>
</tr>
<tr>
  <td>1 c (250 g) granulated sugar</td>
  <td rowspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>&#188; c firmly packed golden brown sugar</td>
</tr>
<tr>
  <td>&#188; c water
</tr>
<tr>
  <td>1 T dark molasses</td>
</tr>
<tr>
  <td>1 c (4 oz/125 g) very coarsely chopped pecans</td>
  <td rowspan="2" colspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>&#189 t ground cinnamon</td>
</tr>
<tr>
  <td>6 oz (185 g) bittersweet or semisweet chocolate, finely
    chopped</td>
  <td colspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>&#189; c (2 oz/ 60 g) medium-fine chopped pecans</td>
  <td colspan="6" class="righthide">&nbsp;</td>
</tr>
</table>

<ol>
<li>Butter a small baking sheet.
<li>In a heavy 2&#189;-qt saucepan over low heat, melt the butter.
<li>Add the granulated sugar, brown sugar, water, and molasses and
stir until the sugar dissolves.
<li>Raise the heat to medium and clip a candy thermometer onto the
side of the pan. Cook, stirring slowly but constantly, until the
thermometer registers 290&deg;F (143&deg;C), about 15 minutes.
<li>Remove from the heat. Stir in the coarsely chopped pecans and the
cinnamon.
<li>Immediately pour the mixture all at once onto the prepared sheet;
do not scrape the residue from the pan bottom.
<li>Let stand for 1 minute.
<li>Sprinkle the chocolate over the toffee. Let stand for 1 minute to
soften.
<li>Then, using the back of a metal spoon, spread the chocolate over
the toffee until melted.
<li>Sprinkle with the medium-fine chopped pecans.
<li>Refrigerate uncovered until the candy is firm, about 2 hours.
<li>Break into 2-inch pieces. Store in an airtight container in the
refrigerator for up to 3 weeks.
</ol>

<p>Makes about 1&#189; lb</p>
<p class="confession">Shamelessly stolen from the Williams-Sonoma
<cite>Gifts from the Kitchen</cite>, recipes by Kristine Kidd</p>
</body>
</html>
